Hazelnut Nougat

• 225 g (8 oz) hazelnuts
• 225 g (8

Place the water, sugar, glucose and honey in a pan and bring slowly to the boil, watching constantly at first as it can quickly boil over. Meanwhile, beat the egg white in a large bowl until stiff. Spread the hazelnuts on a marble surface or on rice paper. Continue boiling the sugar until it almost reaches small crack stage, 135˚C (260˚F). Remove the pan from the heat and gradually pour the hot